Quinoa Cake Donuts

1. First, make the quinoa. In a medium pot, bring the uncooked quinoa and water to a boil. When it begins to boil, cover the pot and decrease the heat to a simmer. Stir every 5 minutes until all of the water has evaporated. This takes about 20 minutes in total.

2. Preheat the oven to 350ºF and grease the mini donut pan with coconut butter.

3. In a large bowl, combine flours, cornstarch, baking powder, salt, 3/4 cup sugar and cinnamon. Use a fork to whisk everything together.

4. Add 1 tablespoon of coconut butter, eggs, quinoa, almond milk, lemon juice and vanilla into a food processor and blend until well combined.

5. Once the wet mixture is smooth, add it to the bowl of dry ingredients and mix it all together.

6. Fill a Ziplock bag with the batter and snip the corner off of the bag. Then squeeze it into the donut forms, filling each 3/4 of the way full.

7. Bake for 8-10 minutes, remove pan from the oven, and test them with a toothpick. If the toothpick comes out clean, they’re all done! If not, put the pan back in the oven and bake for another minute or two.

8. Sprinkle a layer of sugar on a small plate, then use a knife to “butter” the tops of the donuts with remaining tablespoon of coconut butter. Place donuts buttered side down in the sugar to coat them. Set them aside to allow sugar to set and continue until you run out of donuts.

Note: I used a mini donut pan. Recipe makes 3 dozen mini donuts.